Executive Chef Food Service
Resume:
DENNIS KARIM
Oak Park, IL. *****
Cell Phone 773-***-****
Versatile, forward thinking culinary professional with several years of dining and kitchen experience, including seven years of management experience. Excellent organizational skills. Extensive experience in achieving cost-control objectives, problem solving and employee development. Strong communication and managerial skills. Results-oriented, creative, resourceful, goal-and-profit oriented.
PROFESSIONAL EXPERIENCE
Heartland Alliance- Chicago, Ill. 2012-2013
ServSafe Instructor
Conducted six week foodservice safety and sanitation classes for class size of 15 students.
Unidine Senior Dining/Franciscan Village-Lemont, Ill. 2012-Present
Executive Chef
Responsible for resident meal program.
Responsible for menu development utilizing seasonal ingredients.
Manages and trains staff of 12 kitchen personnel.
Conducts weekly inventory and ordering for entire community.
Morrison Senior Dining/ Smith Village-Chicago, Ill. 2008-2011
Executive Chef
Increased productivity by 42% by restructuring kitchen operations.
Selected by mayor’s office of special events to perform at “Dominicks Cooking Corner” at “Taste of Chicago” 2009/2010.
Selected to perform at “Chicago Flower and Garden Show”, 2009.
Morrison Senior Dining/ Rest Haven Village Woods- Crete, Ill. 2005 to 2008
Director of Dining Services
Responsible for dining service operation in 145 unit independent living community.
Directs operations for a managed volume of $731, 000.
Oversees all aspects of internal and external catering, i.e., menu planning, preparation of meals, and linen/flower purchases..
Handles personnel responsibilities including, hiring, dismissal, training and payroll.
Develops and implements standards for the operation of an efficient, sanitary and high quality food program.
Provides effective liason and meets with administration, staff, vendors, and other agencies.
Morrison Senior Dining /Anchorage of Bensenville- Bensenville, Ill. 2002 to 2005
Director of Dining Services
Responsible for dining service operation in 200 unit nursing home community.
Improved Client’s financial position as well as improved resident satisfaction.
Manage budget, food production, and purchasing.
Accountable for the performance and efficiency of dieticians.
Morrison Senior Dining/The Mather Foundation-Evanston, Ill. 2000 to 2002
Executive Chef, Multi-Unit North Shore Facility
Accountable for daily management, training and development of two 10-person kitchen staffs.
Oversees the task of “end of the month” budget reports.
Answerable for the production of all-meals for both units totaling 250 residents.
Responsible for the planning and implementation of catered events.
Controls and maintains HAACP standards and procedures.
Bateman Food Service / Presbyterian Homes- Evanston, Ill. 1998 to 2000
Executive Sous Chef - AM Production Manager
Manages breakfast and lunch production for retirement home multiplex.
Oversees tray-line production.
Controls and maintains employee cafeteria, producing approximately 200 meals daily.
Conducts quarterly in-service training of staff, dealing with proper food storage, personal hygiene and
proper use of chemicals relative to cleaning and sanitation.
Facilitates the planning and production of banquet functions.
Doubletree Hotel, Skokie, Ill. 1997 to 1998
Restaurant Manager
Directed evening operations of restaurant.
Implemented new concepts for restaurant dining.
Developed fine-dining service techniques for staff.
Assisted in the development of new menus for breakfast, lunch and dinner.
Contributed to strategic planning and recruitment.
Developed motivational programs to improve the efficiency and effectiveness of restaurant dining.
Responsible for daily management, training and development of kitchen and wait-staff.
Doubletree Hotel, Chicago, Ill.
Sous Chef 1995 to 1997
Assisted Executive Chef in menu changes and budgeting.
Prepared menu items for restaurant.
Responsible for quality control of food.
Created daily specials for restaurant.
Banquet Chef 1992 to 1995
Responsible for the preparation of banquet menus.
Developed and facilitated leadership and teamwork training sessions.
Conducted "tastings" with prospective clients.
Responsible for daily management, training and development of a 12-person kitchen staff.
Assisted Executive Chef in achieving the lowest inventory cost within the company.
Maintained purchase and receiving goods on a monthly basis.
Lead Cook 1990 to 1992
Responsible for the production of soups, sauces and menu implementation.
EDUCATION
ServSafe Sanitation, 2009
American Culinary Foundation, 2007
Bachelors of Sociology, Northeastern Illinois University, 2014.
ServSafe certified proctor 2014
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